Reheating Question

I grilled some nice, thick burgers yesterday but my buddy was under the weather and unable to eat.  He's angry because he says there is no way to reheat them so they're any good. 
 
What's the best way to reheat a burger?

As far as I'm concerned, there are few things as nasty as a reheated grilled burger.

try steaming them--i might even add a little seaoning to the water--ie soy or teriaki sauce or worcsheshire sauce--what ever. Staeming will elimiant the "Dry-overcooked" texture--but dont let them go to long--steam heats stuff quickly.

We had a passel of leftover cooked hamburger a few days ago. We made a sauce of onions, red and green bell peppers, zucchini, chopped-up fresh tomatoes, fresh herbs , added the broken up burgers, served it over pasta and it was a hit with the grandchildren.

Cheers, John 

I like to sprinkle a little bit (like a few drops) of water on them and nuke them for 15 or 30 seconds at a time. Usually 45 seconds does it for me. I wouldn't add anything like worcestershire sauce or ketchup, though, as it will heat up faster than the burger proper.

They just don't reheat well...even the frozen White Castles just aren't the same.

allow them to reach room temperature on the counter, inside the air tight storage - once back to room temp, get a foreman grill to hot, then put it on the grill for 30 seconds. It's not long enough to really re-cook it, but it is long enough to bring to a nice warm temp. 

Never re-heat from cold state. 



 

Nuke it, tell him you made him a new one, he'll bite...so to speak!

Scorereader


allow them to reach room temperature on the counter, inside the air tight storage - once back to room temp, get a foreman grill to hot, then put it on the grill for 30 seconds. It's not long enough to really re-cook it, but it is long enough to bring to a nice warm temp. 

Never re-heat from cold state. 



 

I definitely agree with bringing them to room temp.  I never reheat cold left overs.

I use the toaster oven quite a bit.  But recently I've been using a frying pan a lot more as well.

These are some good ideas.  I'll try that steaming one first because it sounds so much different than what I thought. 

Thanks!

I reheat leftover steak in the microwave by covering them completely with letuce leaves.
it might work on burgers
 
maybe 1 min. on high.

I reheat burgers at work this way:

Seal in a plastic bag. Immerse in hot water (I heat the water in the microwave) Never microwave beef. To me, it makes the fat part taste rancid.

sk bob


I reheat leftover steak in the microwave by covering them completely with letuce leaves.
it might work on burgers
 
maybe 1 min. on high.

..I wrap 'em in a damp paper towel and nuke 'em for a short while - usually much less than a minute..usually does the trick..I do this with bbq ribs a good bit and with steaks..

mbrookes


I reheat burgers at work this way:

Seal in a plastic bag. Immerse in hot water (I heat the water in the microwave) Never microwave beef. To me, it makes the fat part taste rancid.

I never noticed that.

Leftover burgers here usually end up in a pot of chili, can't remember the last time I reheated one to eat on its own.

I don't even want to think about chicken or turkey reheated in a microwave.

I take apart the burger and nuke the burger for about 30 seconds.  Nuke the bun separately for about 10 seconds.  Put them together and drown it with ketchup.  Ok to me.....

1) Make them VERY rare, and freeze them ASAP.
2) Seasoned burgers reheat better than plain ones.
3) Microwave, with a paper towel underneath and on top; NOT wrapped!

    I'm limited to when I can grill, so I always make some to reheat. I will admit that with the burgers, I personally will use very heavily seasoned ones for reheating (usually Greek/Middle Eastern type seasoning).

    Bart

I recommend sitting it out until near room temp, than into the toaster oven on high for a few minutes than check. Yesterday I had a 1" leftover pork chop (little over a lb) reheated this way. Took seven minutes at 500F to have a hot center with no added cooking having occurred.

Bob

I know this doesn't help at all...but make a nice ragù substituting the burger for the ground meats:

Ingredients
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

Directions
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.